Pasta with Spicy Heirloom Tomato Sauce
- 7 ounces of pasta
- 1/4 cup extra virgin olive oil plus more for finishing
- 1 small shallot, peeled and thinly sliced
- 2 garlic cloves, peeled and thinly sliced
- 1/2 – 1 teaspoon crushed Calabrian chili peppers
- 4 small heirloom tomatoes, diced
- Sea salt
- Pasta water
- Parmigiano Reggiano
- Handful of basil
Bring a large pot of water to a boil for the pasta. While you are waiting for the water to boil, prepare your sauce.
In a large sauté pan, heat the olive oil over medium heat. Add the shallots and garlic, and stir to coat. Cook for a minute. Add the crushed chili peppers and stir to combine. Add the tomatoes, stir, and reduce heat to medium-low. Season with sea salt. Cook, stirring occasionally, for 15-20 minutes until sauce thickens.
Once the pasta water is boiling, season generously with sea salt. Add pasta and cook until al dente. Remove the cooked pasta from the water and add to the pan with the sauce. Stir to coat. Add in pasta water as needed. Toss and stir to coat. Taste. Season with sea salt if needed.
Divide pasta into individual pasta bowls, grating Parmigiano Reggiano over the pasta. Drizzle with extra virgin olive oil and sprinkle with a chiffonade of basil.